Thattai, Rice Crispies, South Indian Jar Snack
by Tarla Dalal
Added to 10 cookbooks
This recipe has been viewed 7986 times
Thattai is one of the most popular jar snacks in South India.
So wonderful does it taste with tea that you will find even small tea shops stocking this scrumptious deep-fried snack in their glass jars!
Thattai is a flat, round-shaped, deep-fried snack made with a perfect mix of rice flour, urad flour and spices. The proper proportions of ingredients are very important to ensure that the Thattai turns out crisp.
So, follow this recipe perfectly. Also, if you find your Thattai puffing up while deep-frying make some holes with a fork and then deep-fry.
You can also try other South Indian jar snacks like Chakli and Ribbon Sev .
- Combine all the ingredients in a deep bowl, mix well and knead it into a soft dough using enough water.
- Divide the dough into 25 equal portions.
- Take 1 plastic sheet and grease it with little oil.
- Flatten 1 portion of the dough on it and lightly press the dough with your fingers evenly to make a 75 mm. (3”) diameter round circle. Remove from the plastic and keep aside.
- Repeat steps 3 and 4 to make 24 more circles.
- Heat the oil in a deep non-stick pan, deep-fry a few thattais at a time on a slow flame, till they golden brown in colour from both the sides. Drain on an absorbent paper.
- Cool completely, serve or store it in an air-tight container.
Nutrient values per thattai
|Vitamin A||186 mcg|
|Vitamin B1||0.3 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||3.7 mg|
|Vitamin C||0.2 mg|
|Folic Acid||73.7 mcg|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.